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Pumpkin Butterscotch Fudge Bars




Source of Recipe


NESTL� TOLL HOUSE


List of Ingredients




� 1 recipe cookie base
� 1 cup all-purpose flour
� 1 cup quick or old-fashioned oats
� 3/4 cup firmly packed brown sugar
� 1/2 cup chopped walnuts
� 1/2 cup flaked coconut
� 1/2 teaspoon baking soda
� 3/4 teaspoon pumpkin pie spice
� 3/4 cup butter or margarine
� 1 recipe fudge
� 2 tablespoons butter or margarine
� 2/3 cup CARNATION Evaporated Milk
� 3/4 cup granulated sugar
� 1/2 cup LIBBY'S 100% Pure Pumpkin
� 1 1/2 teaspoons pumpkin pie spice
� 1/4 teaspoon salt
� 2 cups miniature marshmallows
� 1 2/3 cups NESTL� TOLL HOUSE Butterscotch Flavored Morsels
� 3/4 cup chopped walnuts
� 1 teaspoon vanilla extract


Recipe



PREHEAT oven to 350� F. Line 15 x 10-inch jelly-roll pan with foil.


FOR COOKIE BASE:


COMBINE flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.


BAKE for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.


FOR FUDGE:


COMBINE butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.


STIR in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.